You’ve Never Had Banana Pudding This Good

Store-bought banana pudding? Hard pass. The sad, soggy mess from the deli aisle doesn’t stand a chance against homemade.

Imagine layers of creamy vanilla custard, ripe bananas, and buttery vanilla wafers—each bite tastes like nostalgia, but better. And guess what? You don’t need a culinary degree to make it.

This recipe is stupidly simple, ridiculously delicious, and guaranteed to disappear faster than your motivation to go to the gym on Monday. Ready to upgrade your dessert game? Let’s go.

Why This Recipe Slaps

This isn’t just banana pudding—it’s the gold standard.

The custard is velvety, not gloopy. The bananas stay fresh, not mushy. And the wafers?

Perfectly crisp until the last second. The secret? A touch of cream cheese for richness and a quick chill to let the flavors party together.

Plus, it’s customizable. Want it boozy? Add rum.

Extra indulgent? Throw in whipped cream. This recipe bends to your whims without judgment.

Ingredients (No Weird Stuff)

• 3 ripe bananas (spotty but not brown)
• 1 box vanilla wafers (Nilla Wafers or GTFO)
• 2 cups whole milk (skim milk is for cereal, not pudding)
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 4 egg yolks (save the whites for an omelet you’ll never make)
• 2 tbsp unsalted butter
• 1 tsp vanilla extract
• Pinch of salt

Step-by-Step Instructions (So Easy a Kid Could Do It)

1. Make the custard: Whisk milk, cream, sugar, cornstarch, egg yolks, and salt in a saucepan.

   Cook over medium heat, stirring nonstop, until it thickens (about 8 minutes).

2. Butter it up: Remove from heat, stir in butter and vanilla. Let it cool slightly—unless you enjoy third-degree tongue burns.
3. Layer like a pro: In a dish, alternate vanilla wafers, banana slices, and custard. Repeat until you run out or lose patience.
4. Chill out: Cover with plastic wrap (press it onto the pudding to avoid a weird skin).

   Refrigerate for at least 4 hours, or overnight if you have self-control.

Storage: Keep It Fresh

This pudding lasts 3 days in the fridge, but let’s be real—it won’t survive that long. If you’re meal-prepping (lol), store it airtight. Bananas may brown slightly, but that’s just nature reminding you to eat faster.

Freezing? Don’t. The texture turns into a science experiment gone wrong.

Why This Recipe Is a Win

Besides being delicious, it’s versatile.

Serve it at BBQs, potlucks, or as a “I adulted today” reward. It’s also cheaper than store-bought and uses simple ingredients. Plus, homemade means no weird preservatives—just pure, unadulterated joy in a bowl.

Common Mistakes (Don’t Be That Person)

• Overripe bananas: Mushy bananas = sad pudding.

  Use spotty, not brown.

• Lumpy custard: Whisk constantly. No one likes pudding with texture surprises.
• Skipping the chill: Patience is a virtue. Warm pudding is a crime.

Alternatives for the Rebellious

Not feeling vanilla wafers?

Try shortbread cookies or graham crackers. Dairy-free? Swap milk for almond milk and cream for coconut cream (just accept it’ll be slightly less rich).

Want a twist? Add chocolate chips, caramel drizzle, or a splash of bourbon. Live your truth.

FAQs

Can I use instant pudding mix?

Sure, if you enjoy the taste of regret.

Homemade custard is 10x better and takes barely any extra effort.

Why did my custard turn out runny?

You didn’t cook it long enough or measured ingredients wrong. FYI, eyeballing it is a gamble.

Can I make this ahead?

Absolutely. Just add the bananas right before serving to avoid browning.

Is there a low-sugar version?

Swap sugar for monk fruit or erythritol, but IMO, dessert is dessert.

Treat yourself.

Final Thoughts

This banana pudding is the dessert equivalent of a mic drop. It’s easy, crowd-pleasing, and tastes like childhood—if childhood had better recipes. Stop settling for mediocre store-bought stuff and make this.

Your taste buds will thank you, and your friends will beg for the recipe. Now go forth and pudding.